Kougelhopf, or kouglof is an old specialty from Alsace, commonly baked in my home country (under the name 'Babovka'). The original recipe contains milk, butter and lots of sugar. As it was one of my favorites desserts in childhood, I've decided to give it a healthier makeover. The kouglof turned out perfectly. Although adding spirulina (blue-green algae, available in health food stores or online) is optional, I really think there is never enough green food in this world.
Healthy Kougelhopf (gluten and dairy free)
1 cup coconut sugar
3 tbsp coconut flour
3/4 cup almond flour
1 cup buckwheat flour
1 cup almond milk
1/2 cup ghee
2 tsp baking powder
2 tbsp cacao
1 tsp spirulina (optional)
1. Preheat your oven to 180 C degrees.
2. Whisk eggs with sugar.
3. Add milk and butter.
4. Slowly add flours, baking powder and spirulina (if using).
5. Pour the dough except aprox.3 tbsp into the kouglof form.
6. Add cacao to the rest of the dough.
7. Pour the remaining dough into the form. With the help of a knife, swirl around the mixture in the form a few times to create a marbled effect.
8. Bake for half an hour.